Curried vegetable pies  taking into account bearing in mind parsnip mash

Curried vegetable pies taking into account bearing in mind parsnip mash

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Finish these tasty curried vegetable pies in the manner of a dollop of parsnip mash nearly summit zenith to create a stylish vegetarian main.

The ingredient of Curried vegetable pies taking into account bearing in mind parsnip mash

  1. 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
  2. 2 large (about 400g) desiree potatoes, peeled, cut into 2cm pieces
  3. 2 large (about 400g) parsnips, peeled, cut into 2cm pieces
  4. 60ml (1/4 cup) milk
  5. 40g butter, chopped
  6. Pinch of salt
  7. 1 tbsp peanut oil
  8. 2 medium brown onions, halved, cut into thin wedges
  9. 2 garlic cloves, crushed
  10. 400g butternut pumpkin, peeled, cut into 2cm pieces
  11. 1 swede, peeled, cut into 2cm pieces
  12. 100g (1/3 cup) rogan josh curry bonding agent (Pataks brand)
  13. 80ml (1/3 cup) Massel chicken style liquid accrual
  14. 80ml (1/3 cup) coconut cream
  15. 1 x 250g pkt frozen spinach, thawed, excess liquid removed
  16. 1/4 cup loosely packed harshly roughly chopped roomy coriander

The instruction how to make Curried vegetable pies taking into account bearing in mind parsnip mash

  1. Use a 12.5cm-diameter round pastry cutter to cut 6 discs from pastry. Line six round 9cm (base measurement) pie tins subsequently pastry. Place in relation to a baking tray in the fridge for 30 minutes to rest.
  2. Preheat oven to 200u00b0C. Place potato and parsnip in a metal steaming basket in a saucepan of simmering water. Steam for 10-12 minutes or until tender. Transfer to a bowl. amass milk and butter, and use a potato masher to mash until smooth. Season like salt. Cover afterward foil to keep warm.
  3. Bake pastry cases in oven for 10-12 minutes or until golden. separate from oven.
  4. Meanwhile, heat the oil in a large saucepan exceeding medium heat. grow onion and garlic and cook, stirring, for 2 minutes or until onion softens. increase be credited with pumpkin and swede, and rouse to combine. disturb in curry paste and cook, stirring, for 30 seconds or until fragrant. increase be credited with deposit and bring to the boil. Cover and cook, stirring occasionally, for 12 minutes. Uncover and go to coconut cream and spinach. Simmer, stirring occasionally, for 3 minutes or until hot. Remove from heat.
  5. cut off surgically remove pastry cases from tins. Place concerning a serving platter. Spoon vegie incorporation combination along with cases and top next parsnip mash. Sprinkle as soon as coriander to serve.

Nutritions of Curried vegetable pies taking into account bearing in mind parsnip mash

calories: 505.724 calories
fatContent: 27 grams fat
saturatedFatContent: 13 grams saturated fat
carbohydrateContent: 51 grams carbohydrates
sugarContent: 18 grams sugar
fibreContent:
proteinContent: 11 grams protein
cholesterolContent: 34 milligrams cholesterol
sodiumContent: 507.35 milligrams sodium

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